The mild curry known as korma is incredibly creamy, thick, and somewhat nutty.
Leftover Lamb Korma
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1.t2 teaspoons of rapeseed or olive oil
2.t1 thinly sliced onion
3.t500g of leftover roast lamb, roughly chopped (see note)
4.t1 teaspoon of cumin, ground
5.tcoconut milk can, 400 ml
6.tTurmeric, 1 teaspoon
7.t1 tablespoon chopped fresh coriander
8.tGaram masala, two teaspoons
9.t3 tablespoons of almond flour
10.t12 teaspoon red pepper flakes (or to taste)
11.ta grated 2 cm piece of ginger
12.t3 tablespoons of almond flour
Directions
- The onions should be added to a big, deep saucepan with oil. The onions should be tender but not browned after 5 minutes of cooking on low heat with a lid on.
- Remove the cover and stir in the turmeric, garam masala, cumin, and chilli.
- Also add the grated ginger and garlic. While intermittently stirring, cook for 2 minutes.
- All of the lamb and about 3/4 of the coconut milk should be added.
- Increase the heat and bring to a boil; then, reduce the heat and gently simmer for 10 minutes.
- You can add the remaining coconut milk if the curry seems to have gotten too dry.
